You want to make the dressing first. In a small mixing bowl, add all your ingredients and mix well and set a side.

For the potato salad, cut potatoes in a small uniform dice. Start in cold water and bring to a simmer. Placed 2 T of salt in the water. Cook potatoes until they are almost completely cooked but still have a small bite to them. They will carry over. Once drained and still warm, add half of your dressing to them. When they cool with the dressing, the potatoes will absorb the dressing.

Once the potatoes and dressing are cold, you can now add the rest of the ingredients. Add more dressing if you want it creamier. Taste for seasonings and refrigerate.

Grilled Salmon

Using a very hot grill, Make sure the grill is cleaned and oiled. Make sure the salmon is dry; you can use a paper towel. Season both sides of the fish and cook to your desired temperature.

SMOKED CHOCOLATE MOUSSE

Chocolate Sauce

5 oz Dark Chocolate 5 oz Milk Chocolate 10 oz. Heavy Whipping Cream

Whipped Cream

22 Oz Heavy Whipping Cream oz. Sugar

Chocolate Cake

Any store bought chocolate cake, follow instructions

Brownie Brittle

Any store bought brownie batter

Method

To make the chocolate sauce, in a small sauce pot, put both chocolate and cream and slowly heat until the chocolate and cream become smooth. Set aside and let cool. To make the whipped cream, use a large bowl and whisk, whip until cream becomes thick and has stiff peaks. Once the chocolate sauce is room temperature, fold the whipped cream in small batches in to the sauce until it becomes smooth, light and delicious.

For the chocolate cake, follow the instructions, allow the cake to cool and cut into small bite size pieces. Set aside. This should be done before you make the mousse.

For the brownie brittle, follow the instructions but spread the batter very thin on a lined baking sheet. Cook until the whole brownie becomes crunchy, set aside to cool and cut into very fine pieces.

In your serving dish place the chocolate cake bites in the bottom, scoop some chocolate mousse on top and refrigerate for 2 hours or until the dessert sets up and is firm. Once cool, garnish with a pinch of salt over the top of the mousse, sprinkle the brownie brittle for crunch and put some more whipped cream on top and finish with the smoker gun if you have one.